I never thought you could make oatmeal cookies that melt in your mouth.
I have been proven wrong.
I made these cookies because I wanted something little and sweet to eat, but my house is out of all purpose flour (we’ve got plenty of other flours, of course). So I was looking for a dessert recipe that only called for whole wheat flour. Using only whole wheat flour in desserts can be a little… healthy tasting.
My favorite “healthy” food blog is 101 Cookbooks. Her recipes are reliable and tasty and easy to tweak. There isn’t a lot of flour in this recipe so it doesn’t weigh the cookies down and the flour adds a nice depth of flavor to the cookies.
I also think it would be easy to substitute the flour for something else, if you’re looking for a nice gluten free cookie recipe. For this recipe, I added vanilla extract and left out the fennel seeds. In the original recipe, it says that the cookies do not last much longer than right after they come out of the oven, however I did not find this to be the case you just put them in an airtight container.
Lacy Oatmeal Cookies
1 tablespoon whole wheat flour
1 teaspoon baking powder
1/4 teaspoon fine grain sea salt
1 teaspoon vanilla extract
4 teaspoons poppy seeds
1/2 cup unsalted butter
1 1/2 cup / 5 oz uncooked rolled oats (not instant)
1 egg, room temperature
1/3 cup sugar
1/3 cup brown sugar
Preheat oven to 350°F with a rack in the top third. Line two baking sheets with parchment paper.
In a small bowl, combine the flour, baking powder, salt, and poppy seeds. Set aside.
Melt the butter in a medium saucepan. When just melted, remove from heat and stir in the oats and vanilla. Stir until well coated.
In a large bowl, whisk the sugar with the egg until it is the consistency of a creamy icing Whisk the flour mixture in, and then add the oats. Stir until combined, then drop, a level tablespoon at a time, onto the prepared baking sheets, at least 2 inches apart.
Bake until very deeply golden, about 8-10 minutes. Remove, and let sit for a few minutes, then transfer to a rack to continue cooling. Eat immediately or keep in an airtight container for a week.
Total Time: About 20 minutes
Picture taken by the lovely and amazing Rachel King